Two Bean and Corn Salad
Try this quick and easy salad as a condiment on grilled fish or chicken dishes.
Prep Time: 10 minutes
Servings: 10
Ingredients
- 1⁄3 cup vegetable oil
- 2 tablespoons balsamic vinaigrette
- 1 teaspoon cumin
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can Great Northern beans, drained and rinsed
- 3 stalks celery, chopped
- 2 cups frozen corn, thawed
- 1 medium red bell pepper, chopped
- 1 cup chopped red onion
- 1⁄3 cup chopped fresh cilantro
- 2 small jalapeño peppers, seeded and chopped (optional)
Directions
- In a large bowl, whisk oil, vinegar, and cumin.
- Add remaining ingredients and toss to coat.
- Serve immediately or refrigerate for up to 1 hour to allow flavors to blend.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 227 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 334 mg |
| Total Carbohydrates | 31 g |
| Dietary Fiber | 9 g |
| Total Sugars | 4 g |
| Added Sugars included | |
| Protein | 9 g |